Category: Salads

1/2 cup Mayonnaise

3 tbsp Sour cream

2 tsp Tarragon vinegar

1 tsp Prepared mustard

1 tsp Sugar

Dash of salt

1/4 tsp Celery seed

1/4 tsp Pepper

1 tsp Chopped fresh dill or 1/2 teaspoon dried dill

1 lb White turnip, peeled and shredded (4 cups)

In a large bowl, stir together the mayonaisse, sour cream, tarragon vinegar, mustard, sugar, salt, celery seed, pepper, dill, and turnip. Mix well and refrigerate until needed.



NOTE: The turnip is a neglected root, a vegetable that is never discussed, and rarely seen in public. Here it gets its proper due in a recipe that sets off the little bite in its flavor and the little crunch of its texture. Use it wherever you would coleslaw. CUNNINGHAM, Marion The Supper Book Alfred A. Knopf New York



MM Format by John Hartman Hartsville, SC 4 April 1997 Cro-Magnon@juno.com hartman@indy.net



Posted to MM-Recipes Digest V4 #175 by cro-magnon@juno.com on Jul 8, 1997